MAKES: 4 (1½-CUP) SERVINGS • DIFFICULTY: easy
Brown, red, or black rice, whole wheat couscous, or another whole grain may be used instead of the quinoa—just adjust the cooking time accordingly.
1 cup quinoa, well rinsed and drained
2 teaspoons blended peeled lemon (see here)
1 teaspoon date sugar
1 teaspoon cumin seeds
1 teaspoon smoked paprika
1 teaspoon white miso paste
1 teaspoon Savory Spice Blend, or to taste
3 carrots, shredded
1½ cups cooked or 1 15.5-ounce BPA-free can or Tetra Pak salt-free chickpeas, drained and rinsed
1 cup peas
⅓ cup raisins
¼ cup minced fresh cilantro or parsley
Bring 2 cups of water to a boil in a saucepan. Add the quinoa and lower the heat to a simmer. Cover and cook until the quinoa is tender and the water is absorbed, about 15 minutes. Set aside.
In a large bowl, whisk together the lemon, date sugar, cumin seeds, paprika, miso, and Savory Spice Blend. Add the quinoa, carrots, chickpeas, and peas and toss to coat. Add the raisins and cilantro and toss again to combine. Serve immediately. Alternatively, you can serve this pilaf chilled—just cover and refrigerate for 1 to 2 hours before serving.